Gift box cake
- Vegetarian
- Energy Kcal 501
- Carbohydrates g 48.9
- of which sugars g 39.5
- Protein g 9.1
- Fats g 29.9
- of which saturated fat g 15.21
- Fiber g 2.2
- Cholesterol mg 72
- Sodium mg 55
- Difficulty: Average
- Prep time: 60 min
- Cook time: 45 min
- Serving: 10
- Cost: Low
- Note + cooling and setting times in the refrigerator
PRESENTATION
The torta pacco regalo is, honestly, a standout choice for any celebration. You know, especially when you want to make special moments even sweeter. This cake? It's designed to look like an elegant present, with its shiny white chocolate shell and a dark chocolate bow that wraps around it—like luxurious gift wrap. Inside, you'll find tender layers of pistachio pan di Spagna, almost too pretty to cut. Seriously good. Italians just love this cake for birthdays and big events. Why? Because it’s more than just a torta decorata con fiocco; it’s a great experience. Slicing into a cake that looks like a wrapped package and discovering those moist layers with light strawberry chantilly cream is sure to bring smiles all around.
Everything—from the creamy filling to the playful bow—invites everyone to "celebrate in style." And the sauce? It's fantastic. Throughout Italy, people often put their own spin on this torta a forma di pacco regalo, sometimes swapping out the fruit in the filling or replacing pistachio with almond. Thing is, the core idea remains the same: to surprise and delight.
The top layer is smooth and silky from the white chocolate, while the inside stays fluffy from the sponge cake. Unlike a typical torta di compleanno, this one emphasizes its appearance, making it the centerpiece of any table. So here's the thing: It's the perfect choice when you want to impress or make the birthday guest feel extra special. Many bring this torta per occasioni speciali to show appreciation or simply to enjoy something unique. It's ideal for anyone who loves a cake that's both delicate and fun. Every bite offers a mix of soft cake, fruity cream, and chocolate. Whether you're marking a milestone or just want something unique for a gathering, this torta decorata brings Italian excitement and a lot of joy to the occasion—making every celebration memorable. Really really awesome.
INGREDIENTS
- Ingredients for the pistachio sponge cake (for a 10x7 inch pan)
- Eggs 4.4 oz (125 g)
- Wildflower honey 0.8 oz (12 g)
- Sugar 0.6 cup (115 g)
- Type 00 flour 1 cup (120 g)
- Pistachio flour 2.6 oz (75 g)
- Pistachio paste 1 oz (30 g)
- For the filling
- Strawberries 1 ⅓ cup (200 g)
- Fresh liquid cream ¾ cup (200 g)
- Powdered sugar 4 tbsp (30 g)
- For the coating
- White chocolate 7.1 oz (200 g)
- Fresh liquid cream ¾ cup (200 g)
- For the bow
- Dark chocolate 10.6 oz (300 g)
How to prepare Gift box cake
To prepare the gift box cake, start with the sponge cake using the hot method: pour the whole eggs, with wildflower or acacia honey 1 and sugar 2 into a mixing bowl (or a bowl over a bain-marie): it is important that the water in the pot does not reach the bottom of the mixing bowl. Beat the mixture with a whisk and heat it to 104°F (you can measure the temperature with a food thermometer).
Transfer the mixture to a stand mixer and whisk it (you can also use an electric beater) at medium speed for about ten minutes (4-5); then sift the all-purpose flour and pistachio flour 6,
fold them into the mixture with a spatula 7; slightly heat the pistachio paste (this will ensure it is at the same temperature as the batter) and dilute it with a spoonful of the mixture 8. Add it to the batter, mix, then pour everything into a 10x7 inch rectangular pan lined with parchment paper 9. Bake in a preheated static oven at 356°F for about 20-25 minutes (320°F for about 10-15 minutes if using a fan oven).
Once baked, remove it from the oven 10, let it cool slightly, then remove the sponge cake from the pan and let it cool completely on a wire rack. Meanwhile, prepare the filling: wash the strawberries, remove the green leaves, and place them in a blender 11. Blend to obtain a smooth puree 12 that you can pass through a sieve to remove any lumps.
Whip the very cold cream with the powdered sugar using an electric beater 13, then add the strawberry puree and gently fold with a spatula to make the mixture uniform 14. Cover and refrigerate while you cut the now cooled sponge cake: cut it in half 15 and further divide each half into two rectangles, obtaining 4 layers.
Place a rectangle of sponge cake on a serving plate, spread a layer of cream evenly 16, and continue alternating a layer of sponge cake and a layer of cream, ending with the latter (17-18). Place the cake in the refrigerator for at least two hours to set, while you continue with the preparation.
Focus on the coating. Heat the cream and pour it over the white chocolate 19, stir to melt it completely, and if necessary, blend it with an immersion blender to avoid lumps 20. Let it cool, then once cool, pour it over the cake placed on a wire rack starting from the center 21, to completely cover the whole cake.
To make the chocolate bow, take the dark chocolate 22 and melt it in a bain-marie (or in the microwave), without exceeding 88°F. Then cut rectangular strips of acetate sheets (available at stationery stores): 2 of 1.5 inches thick and 11.8 inches long that can cross the cake, covering both the surface and the edges: these will be the ribbons that close the gift box cake. Then cut multiple small rectangles of acetate 4x0.6 inches to create the bow loops and arrange them on a sheet of parchment paper 23. Set aside a little melted chocolate in a piping bag, spread the rest over the acetate strips, spreading it carefully with a spatula 24.
To set the strips (25-25), proceed as follows: place them in the freezer for about 5 minutes. As you detach the acetate strips from the chocolate, you will need to put them back in the freezer for a few moments to set again. When you need to bend the strips to form the bow, the chocolate should be sufficiently malleable. To decorate the cake: gently lay the first long strip on the now cooled cake, placing the chocolate side on the surface, then gently peel off the acetate 27; adhere the chocolate strip to the sides of the cake as well.
Cross the other chocolate strip 28 and gently peel off the acetate. Now proceed to make the ribbon bow: remove the acetate from the chocolate strips (if you see it starting to melt, follow the instructions by placing it back in the freezer for a few moments) 29 and attach the two ends 30;
lay the folded strip on the cake, sealing with a little melted chocolate from the piping bag 31, continue distributing the first 4 strips radially, while you lay the others on top to simulate the ribbon folds 32. Squeeze a little chocolate in the middle of the bow to seal, and your gift box cake is ready to be served 33!